Recipe by Andrew C
"For anyone who like buffalo wings this is a great change of pace from normal pasta salad. Really popular as a side dish for a barbeque or just about any gathering you can think of. You can substitute or add many different vegetables with this recipe."
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1 (16 ounce) package
uncooked rotini pasta
chunky blue cheese dressing
buffalo wing sauce
frozen cooked chicken strips, defrosted and diced
red bell pepper, diced
green bell pepper, diced
red onion, diced
made this for 4th of july and it was a definite success! i did make some changes, including using sauteed chicken breasts seasoned with loads of garlic, adding celery, using ranch instead of blue cheese, adding feta cheese, and increasing the amount of buffalo sauce to kick up the heat. i also used penne pasta because it's what i had. very very good salad that i especially liked because it's different, not the same old thing. thanks!
I think this recipe would really depend on what kind of buffalo sauce is used. I used Frank's Red Hot and it was more heat then flavor. Also, next time I think i'll use shredded chicken instead of cubed. Use more mayo and a mix between blue cheese and ranch. I bet crumbled blue cheese would be good in it too.
I used a rotiserie chicken and it was fantastic! I made this for my son's daycare workers to thank them for a great year and they all RAVED about it. Great recipe!
I made this salad and actually put it on the menu at my restaurant one night. Made the following changes / modifcations: Used Wing Time Parmesan and Garlic wing sauce. Added a significant (1 - 2 ounces?) amount of Orange Krush hot sauce. Added 4 ounces of crumbled blue cheese. Used Marie's Super Blue Cheese dressing. One of the keys to this receipe is to allow it to fully chill after making. It will take you longer than one hour - four is probably a better bet. All in all this is a solid recipe, especially for those who like the "wing" flavor.
Really, really good! Made this for my husband who loves anything buffalo chicken related and he really enjoyed it. I didn't think it would be up my alley, but I loved it too! We don't care for blue cheese, so I used Ranch instead. We ate on a half batch for a couple days and it didn't dry out at all. Making it again this weekend! Thanks! :)
This salad is DELICIOUS. It warrants all caps, definitely, it's THAT good. I really hate when people make substitutions and rate a recipe that is only remotely like the original, but I admit I had to for this one, because I *loathe* green pepper. I substituted celery instead, but otherwise made according to instructions. I'm taking it to a cookout later today, but the Spousal Unit has already requested a second batch for tomorrow, just for us! Thanks for a GREAT dish.
I would like to give the creator of this salad a solid four. However, as written, this salad is a tiny bit dry after sitting in the fridge and cooling. I used homemade bleu cheese dressing, which was runnier than commercial brands, so I don't know how others would fare. I would suggest adding a half a cup or more of ranch dressing right before serving for additional creaminess. (BTW, I doubled the green peppers and celery)
To make this stretch a little farther, I threw in a half cup of halved cherry tomatoes and a few chopped ribs of celery. I used Frank's Buffalo Hot Sauce in this recipe. This is good, a little too much dressing but it makes a great quick pasta salad.
* Percent Daily Values are based on a 2,000 calorie diet.
Buffalo Chicken Pasta Salad
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 190
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